The Best Tomato Bruschetta
If you've ever wanted a quick recipe for tomato bruschetta, you've come to the right place!! There are no real quantities here...measure that sh*t with your heart!! :)
Ingredients
- Fresh ripe tomatoes *
- Fresh basil never dried!!
- Bread *
- 2 Garlic cloves, skin removed
- Extra virgin olive oil
- Salt + Pepper
Instructions
- Begin by thoroughly washing your tomatoes, then chop them up roughly in small pieces (if you can put the tomatoes straight into a bowl, that would be the best because you catch all the juice that falls from the tomatoes into the bowl).
- Add a good amount of extra virgin olive oil, salt and pepper, and, if you love garlic, add one clove of garlic (chopped finely or grated on a rasp) to the tomato mixture.
- Next, add in fresh basil (if you can break the leaves into smaller pieces with your hands, that would be the best as to not bruise the basil).
- Mix together and leave to rest for about 10-20min (I find room temperature is best as the flavours tend to amalgamate better ).
- Prepare your bread by slicing a few pieces (usually it is 2 pieces per person) and then prepare it using one of the methods described above - in a skillet, in a toaster, on the grill/bbq or in the oven.
- Once the bread is toasted, immediately rub the garlic on top of the side facing up.
- Finally, scoop up juice from the bowl of tomatoes and add it to each slice of bread, then add the tomatoes, then more juice if desired and, finally a few pieces of fresh basil. For extra flavour, give a drizzle of olive oiland a tiny sprinkle of salt (optional but glorious!)
Notes
- Bread can be either fresh or day old - both will work!
- Tomatoes can be roma, beefsteak, cherry - whatever is freshest!! Remember, you can simply "squish" tomatoes directly onto sliced, toasted bread.
- Bread can be sourdough, Italian "pane di casa", a sliced baguette or even ciabatta buns cut in half.